Main Street Magazine
August 2009
Great Ideas for a Tight Budget
By Grace Fleming
Parents and students feel the pressure when it comes time to buy a new stock of school supplies. Students want what's new and popular, while parent want to stick to a budget. Sometimes you can find a way to make everybody happy.
Play Let's Make a Deal
One of the toughest things about being a parent is dealing with stress and disappointment when it comes to the cost of school supplies. Students want what's popular, and that usually means they want what's expensive. It's a hard time for parents, who may feel guilty and upset that they can't afford everything their kids want. It's also a tough time for kids, who only want to fit in and live up to pressures.
One way to head off this potential time of hurt feelings and stress is trying to work out a compromise. You will agree to a deal that takes some of the pressure off your parents.
Pick one (or two) items that you must have. It may be expensive shoes or a stylish backpack—just something you really want and something that will make you feel good. Then agree to accept low-budget items for the rest of your supplies.
Why does this work? When you ask your parents for one or two expensive things that you must have, they are really thinking "If I agree to this, what comes next?" They are often worried that your requests will keep coming and the expense will keep growing.
This bargaining method will take pressure off of parents by establishing a limit to the expensive stuff and it also enables you to get what you really want!
Create New School Supplies from those old Poster Boards
Poster boards are inexpensive, and they have many uses. You can even use old posters from last year if they're still around. You will need to use flash cards at some point, especially if you're going to take a foreign language class. You can cut up a used poster board and make your own flashcards. Be sure to use color-coding when possible!
Posters are also good for making your own folders. With some staples and a roll of masking tape, you can create some beautiful personalized folders.
Make your Own Vintage Clothing Book Bag
This works unless your school requires a specific type of book bag. You can take an old piece of treasured clothing, like an old pair of jeans, a summer dress you can't wear any longer, or an old coat, and make a simple bag with a draw string top.
You don't really need a pattern, although you can try that if you're really adventurous. If you don't want to go to that extent, simply cut two big rectangles from your fabric, sew together the bottoms and sides, and create a drawstring top. Get creative with this and have fun. There are so many possibilities! For instance, you could decorate your bag with parts of an old bikini. Your friends will recognize it, get a good laugh, and be very impressed!
Free School Supplies
Offices always have an oversupply of stock. Many use three-ring binders and folders for special presentations or campaigns—then throw them away. Most of us know someone who works in an office. Write a list of people you know who work in the office environment and simply ask them to be aware of this type of waste. Don't by too shy or self-conscious Most people don't like to create waste and they will be happy to put used items to a great use.
If you do feel awkward about approaching someone or calling an office out of the blue, why not try to organize a group to do this? For instance, if you are involved in a church, you could organize a group of people who approach offices on behalf of the church--for several members' benefit. You can share the wealth and cut down on waste!
About the Author: Grace has worked with high school students for many years as a speaker and a college admission counselor, advising students in course selection, essay writing, GPA improvement, and college preparedness. Grace has appeared on television and radio outlets such as Martha Stewart Living Radio, FOX's Tennessee Mornings television show in Nashville, and Fried Talk in Memphis, TN. Her articles on study skills have appeared in various newspapers across the country. She appears frequently as a guest speaker in high schools to talk about organizing study habits and preparing for college.
August 2009
Great First Impressions
Main Street Magazine
August 2009
Bill Lampton
We have all heard this warning: ‘You never get a second chance to make a good first impression.’ In fact, psychologists caution that we only have from seven to seventeen seconds of interacting with strangers before they form an opinion of us.
#1: Make the Other Person the Center of Attention
The greatest way to make a positive first impression is to demonstrate immediately that the other person—not you—is the center of action and conversation. Illustrate that the spotlight is on you only, and you’ll miss opportunities for friendships, jobs, love relationships, networking, and sales. Show that you are other-centered, and first-time acquaintances will be eager to see you again.
Recently I attended a conference. At lunch, my wife and I sat with several people we didn’t know. While most of our tablemates made good impressions, one man emerged as the person we’d be sure to avoid all weekend. He talked about himself non-stop. Only rarely did anyone else get a chance to speak. Unfortunately, he probably thought he was captivating us with his life story.
I applaud this definition of a bore: ‘Somebody who talks about himself so much that you don’t get to talk about yourself."
#2: Good Listening Skills
Closely related: You’ll make a superb initial impression when you demonstrate good listening skills. Give positive verbal cues:• ‘Hmmm. . .interesting!’• ‘Tell me more, please.’• ‘What did you do next?’
Just as actors benefit from prompts, your conversational partner will welcome your assistance in keeping the exchange going.
Nonverbally, you show you’re a skilled listener by maintaining steady eye contact. Remember how you respond to the social gadabout who appears to be looking over your shoulder for the next person he wants to corner.Visit http://www.adminsecret.com for more articles.
August 2009
August 2009
Bill Lampton
We have all heard this warning: ‘You never get a second chance to make a good first impression.’ In fact, psychologists caution that we only have from seven to seventeen seconds of interacting with strangers before they form an opinion of us.
#1: Make the Other Person the Center of Attention
The greatest way to make a positive first impression is to demonstrate immediately that the other person—not you—is the center of action and conversation. Illustrate that the spotlight is on you only, and you’ll miss opportunities for friendships, jobs, love relationships, networking, and sales. Show that you are other-centered, and first-time acquaintances will be eager to see you again.
Recently I attended a conference. At lunch, my wife and I sat with several people we didn’t know. While most of our tablemates made good impressions, one man emerged as the person we’d be sure to avoid all weekend. He talked about himself non-stop. Only rarely did anyone else get a chance to speak. Unfortunately, he probably thought he was captivating us with his life story.
I applaud this definition of a bore: ‘Somebody who talks about himself so much that you don’t get to talk about yourself."
#2: Good Listening Skills
Closely related: You’ll make a superb initial impression when you demonstrate good listening skills. Give positive verbal cues:• ‘Hmmm. . .interesting!’• ‘Tell me more, please.’• ‘What did you do next?’
Just as actors benefit from prompts, your conversational partner will welcome your assistance in keeping the exchange going.
Nonverbally, you show you’re a skilled listener by maintaining steady eye contact. Remember how you respond to the social gadabout who appears to be looking over your shoulder for the next person he wants to corner.Visit http://www.adminsecret.com for more articles.
August 2009
Dating a Co-Worker
Main Street Magazine
August 2009
Can Dating a Co-Worker Work?
Anna Hennings
As many red flags as the office romance waves, it actually can make a lot of sense. Spending a good chunk of our waking hours around the same people naturally allows us to get to know them better and become more comfortable talking, joking, laughing — maybe even flirting. But when you date someone in your office, it can become more and more difficult to leave your relationship drama at home where it belongs.
Why? Because it follows you on your commute. And what if steamy encounters of undeniable chemistry tempt you out of your super-professional comfort zone … and into the HR department for a talk about the office’s dating policy?
Keeping work professional and keeping what’s personal exciting is something most sensible women opt not to put on their to-do list. But there’s no denying that it can happen. So here are the red flags to remember before making your move, and how to handle it once (or if!) you do.
Caution Tape
As Peter Pearson, a psychologist specializing in couples therapy, puts it, dating a coworker is like “walking through a minefield with big clown shoes.” Why? Because so often we jump freely and willingly into a relationship without considering all the consequences. Sound familiar? I thought so. This can be especially hard if this person is a superior or someone with whom we work closely or regularly. “If the focus of your desires is in your line of authority, such as your boss or your subordinate, you’re on very risky ground,” says Jerry Talley, a former Stanford professor and therapist. “People can lose jobs and get sued.
Best to keep your feelings to yourself.” Mixing work and play, and not keeping the separation between our individual lives and our dating lives that we’re used to, can pose relationship-ending dangers at the best of times. It’s obviously worse if you’re interested in someone with whom you work on a daily or regular basis. But even if they are in a separate department or on a different floor, making sure you’re not bringing your relationship with you to work each day adds even more stress.
So you have to decide: Is all the fuss and bother worth it to you? “If the person is a coworker, are you prepared to have them as an ex-lover, working on projects, sitting in meetings?,” Talley mentions.
Well, think about it. Are you?
August 2009
Can Dating a Co-Worker Work?
Anna Hennings
As many red flags as the office romance waves, it actually can make a lot of sense. Spending a good chunk of our waking hours around the same people naturally allows us to get to know them better and become more comfortable talking, joking, laughing — maybe even flirting. But when you date someone in your office, it can become more and more difficult to leave your relationship drama at home where it belongs.
Why? Because it follows you on your commute. And what if steamy encounters of undeniable chemistry tempt you out of your super-professional comfort zone … and into the HR department for a talk about the office’s dating policy?
Keeping work professional and keeping what’s personal exciting is something most sensible women opt not to put on their to-do list. But there’s no denying that it can happen. So here are the red flags to remember before making your move, and how to handle it once (or if!) you do.
Caution Tape
As Peter Pearson, a psychologist specializing in couples therapy, puts it, dating a coworker is like “walking through a minefield with big clown shoes.” Why? Because so often we jump freely and willingly into a relationship without considering all the consequences. Sound familiar? I thought so. This can be especially hard if this person is a superior or someone with whom we work closely or regularly. “If the focus of your desires is in your line of authority, such as your boss or your subordinate, you’re on very risky ground,” says Jerry Talley, a former Stanford professor and therapist. “People can lose jobs and get sued.
Best to keep your feelings to yourself.” Mixing work and play, and not keeping the separation between our individual lives and our dating lives that we’re used to, can pose relationship-ending dangers at the best of times. It’s obviously worse if you’re interested in someone with whom you work on a daily or regular basis. But even if they are in a separate department or on a different floor, making sure you’re not bringing your relationship with you to work each day adds even more stress.
So you have to decide: Is all the fuss and bother worth it to you? “If the person is a coworker, are you prepared to have them as an ex-lover, working on projects, sitting in meetings?,” Talley mentions.
Well, think about it. Are you?
Dividing Day Lillies
Main Street magazine
August 2009
Mike McGrarty
Daylilies are one of the easiest flowers to grow in the garden.They will reward you with their bright blooms for many years to come. Daylilies are not fussy plants, they prefer growing in full sun and will continue to bloom profusely, especially if they're divided every few years as they multiply and become overcrowded.
As daylilies become overcrowded they will produce fewer blooms. Dividing the plants and giving them more growing room will revitalize daylilies.The ideal time to divide daylilies is in late summer to early fall, after they are done blooming for the season.
To divide daylilies, use a sharp spade or garden fork to lift the clump from the soil, carefully digging about 6-12 inches from the plants to completely pry out the clump.
Next, take two garden forks - garden forks look like smaller, stronger versions of pitchforks - and push the forks back to back into the midst of the clump. Then gently pull the garden fork handles apart, forcing the roots to separate into two smaller clumps. If the clump is really large, you may have to separate it into several divisions.
To replant the daylily divisions, start by digging a wide, shallow hole about six inches wider than the rootball of your daylilies.
Place the rootball in the hole at the same depth the plant was at before it was dug up. Tamp the soil into place, water thoroughly and add an inch of mulch around the plants to keep down weeds and help the soil retain moisture.
Trim back the foliage to about 12 inches to help the plant put its energy into re-establishing itself in its new home. The next summer, your daylilies will reward your efforts with bountiful blooms.http://www.freeplants.com/easy-plant-propagation.htm
August 2009
Mike McGrarty
Daylilies are one of the easiest flowers to grow in the garden.They will reward you with their bright blooms for many years to come. Daylilies are not fussy plants, they prefer growing in full sun and will continue to bloom profusely, especially if they're divided every few years as they multiply and become overcrowded.
As daylilies become overcrowded they will produce fewer blooms. Dividing the plants and giving them more growing room will revitalize daylilies.The ideal time to divide daylilies is in late summer to early fall, after they are done blooming for the season.
To divide daylilies, use a sharp spade or garden fork to lift the clump from the soil, carefully digging about 6-12 inches from the plants to completely pry out the clump.
Next, take two garden forks - garden forks look like smaller, stronger versions of pitchforks - and push the forks back to back into the midst of the clump. Then gently pull the garden fork handles apart, forcing the roots to separate into two smaller clumps. If the clump is really large, you may have to separate it into several divisions.
To replant the daylily divisions, start by digging a wide, shallow hole about six inches wider than the rootball of your daylilies.
Place the rootball in the hole at the same depth the plant was at before it was dug up. Tamp the soil into place, water thoroughly and add an inch of mulch around the plants to keep down weeds and help the soil retain moisture.
Trim back the foliage to about 12 inches to help the plant put its energy into re-establishing itself in its new home. The next summer, your daylilies will reward your efforts with bountiful blooms.http://www.freeplants.com/easy-plant-propagation.htm
Mint and Lime Iced Tea
Main Street Magazine
August 2009
Mint and Lime Ice Tea
As seen in July "Chow"
Sweet Southern-style green tea laced with lime juice and mint.
By Aida Mollenkamp
Sweet Southern-style iced tea gives lemonade a run for its money as the official hot-weather drink.
Total Time: 15 mins, plus cooling timeActive Time: 5 minsMakes: 4 to 6 servings (about 8 cups)INGREDIENTSFor the tea: 8 cups (2 quarts) water8 green tea bags1 bunch fresh mint1 1/2 cups superfine or granulated sugarTo serve: 1/2 cup freshly squeezed juice (from 4 medium limes)Ice6 fresh mint sprigs, for garnish (optional)1 medium lime, cut into sixths, for garnish (optional)
INSTRUCTIONS
For the tea:
Place water in a medium pot and bring to a simmer over high heat. When water simmers, remove from heat, add tea bags and mint, cover, and let steep for 10 minutes.
Once tea has steeped, discard tea bags, add sugar, and stir until sugar has completely dissolved. Let tea cool to room temperature, then place in the refrigerator to cool completely, about 2 hours.
To serve:
Once tea is cold, remove mint and stir in lime juice. Taste and adjust with more lime juice or sugar as desired. Serve over ice with a sprig of mint and a wedge of lime (if using).
See more recipes at: http://www.chow.com
August 2009
August 2009
Mint and Lime Ice Tea
As seen in July "Chow"
Sweet Southern-style green tea laced with lime juice and mint.
By Aida Mollenkamp
Sweet Southern-style iced tea gives lemonade a run for its money as the official hot-weather drink.
Total Time: 15 mins, plus cooling timeActive Time: 5 minsMakes: 4 to 6 servings (about 8 cups)INGREDIENTSFor the tea: 8 cups (2 quarts) water8 green tea bags1 bunch fresh mint1 1/2 cups superfine or granulated sugarTo serve: 1/2 cup freshly squeezed juice (from 4 medium limes)Ice6 fresh mint sprigs, for garnish (optional)1 medium lime, cut into sixths, for garnish (optional)
INSTRUCTIONS
For the tea:
Place water in a medium pot and bring to a simmer over high heat. When water simmers, remove from heat, add tea bags and mint, cover, and let steep for 10 minutes.
Once tea has steeped, discard tea bags, add sugar, and stir until sugar has completely dissolved. Let tea cool to room temperature, then place in the refrigerator to cool completely, about 2 hours.
To serve:
Once tea is cold, remove mint and stir in lime juice. Taste and adjust with more lime juice or sugar as desired. Serve over ice with a sprig of mint and a wedge of lime (if using).
See more recipes at: http://www.chow.com
August 2009
Bras: The new fashion statement
What Was Once Hidden
Bras: The New Fashion Statement
Main Street Magazine
July 2009
Bras are no longer hidden under your clothes; rather they have become the new fashion statement.
All things in the right place and time, fashion common sense comes into play. For example showing off the top of a sequenced bra at work might be frowned upon, however, adding an extra zing…of sexy (never go for sleazy ladies!)- is a fun playful fashion statement.
If you are going to show your bra off, be sure to invest in a classy sequenced piece of fine lingerie. Just like granny panties, there is nothing sexy about a ‘grandma’ bra! There are many styles you may choose- strapless, bralets, halter bras, or even a sexy bikini top.
How to pull it off right? It is safe to go for a similar color tone matching your outfit- full exposure is not the way to go, try under a blouse, jacket or see thru top. (See pictures below)
Bralets (or bralettes) or halter bras are the easiest to pull off.
Not down with the bra show off? Try bra tops instead.
Affirmations
Affirmations
July 2009
Main Street magazine
What is an affirmation anyway? According to Wikipedia, an affirmation is the practice of positive thinking - fostering "a positive mental attitude supported by affirmations will achieve success in anything." For me however it is the life source that cures (coining a phrase from Louise L Hay) our “severe emotional malnutrition.”
Each day must of us “feed and water” ourselves as if we too are part of an outside source rather a wonderful person in whom is loved, and lovable. The pattern to criticize ourselves and the life in which we have created has become a habit as natural as breathing.
But what if, just for fun, we discovered that by starting with an affirmation everyday we could begin seeing a difference in the way you viewed yourself? What if, just for fun, we discovered self love and in doing so discovered so much more?
I ask you than to try these affirmations everyday for one month, to look yourself in the mirror each morning and repeat the affirmation (s) below.
It is okay if start off thinking it is hokey, it is okay if your start off not believing a word; what I would be interested in is what happens along the way. What happened at day 10? Day 20? What about at day 30?
Day One: I trust the process of life. Love is everywhere, I am loving and loveable.
Day Two: I allow my thoughts to be free. The past is released. Love is everywhere, I am loving and loveable.
Day Three: I am worthwhile. Love is everywhere, I am loving and loveable.
Day Four: I approve of myself. Love is everywhere, I am loving and loveable.
Day Five: I am a divine expression of life. Love is everywhere, I am loving and loveable.
Day Six: I now discover how wonderful I am. Love is everywhere, I am loving and loveable.
Day Seven: I lovingly take care of my body, my mind, and my emotions. Love is everywhere, I am loving and loveable.
Day Eight: I am welcome, wanted and deeply loved. Love is everywhere, I am loving and loveable.
Day Nine: It is safe for me to take care of myself. Love is everywhere, I am loving and loveable.
Day Ten: I love and accept myself at every age. Love is everywhere, I am loving and loveable.
Day Eleven: I am powerful and capable. Love is everywhere, I am loving and loveable.
Day Twelve: I choose to see my self worth. Love is everywhere, I am loving and loveable.
Day Thirteen: I am at peace with life. Love is everywhere, I am loving and loveable.
Day Fourteen: I forgive and release the past. Love is everywhere, I am loving and loveable.
Day Fifteen: I am a beautiful expression of life. Love is everywhere, I am loving and loveable.
Day Sixteen: Intelligence, courage and self worth are always present. Love is everywhere, I am loving and loveable.
Day Seventeen: It is safe for me to succeed. Love is everywhere, I am loving and loveable.
Day Eighteen: It is safe for me to experience joy in every area of my life. Love is everywhere, I am loving and loveable.
Day Nineteen: I accept all the pleasure life has to offer. Love is everywhere, I am loving and loveable.
Day Twenty: Only right and good action is taking place in my life. Love is everywhere, I am loving and loveable.
Day Twenty-One: I am wonderful just as I am. Love is everywhere, I am loving and loveable.
Day Twenty-Two: I am willing to experience life. Love is everywhere, I am loving and loveable.
Day Twenty-Three: My feelings are normal and acceptable. Love is everywhere, I am loving and loveable.
Day Twenty-Four: I choose to see with love. Love is everywhere, I am loving and loveable.
Day Twenty-Five: It is safe now for me to take charge if my own life. Love is everywhere, I am loving and loveable.
Day Twenty-Six: There is time and space for everything. Love is everywhere, I am loving and loveable.
Day Twenty-Seven: It is safe for me to express my feelings in a loving manner. Love is everywhere, I am loving and loveable.
Day Twenty-Eight: Every experience is perfect for my growth process. Love is everywhere, I am loving and loveable.
Day Twenty-Nine: I am free. Love is everywhere, I am loving and loveable.
Day Thirty: I calm my thoughts and I am secure. Love is everywhere, I am loving and loveable.
July 2009
Main Street magazine
What is an affirmation anyway? According to Wikipedia, an affirmation is the practice of positive thinking - fostering "a positive mental attitude supported by affirmations will achieve success in anything." For me however it is the life source that cures (coining a phrase from Louise L Hay) our “severe emotional malnutrition.”
Each day must of us “feed and water” ourselves as if we too are part of an outside source rather a wonderful person in whom is loved, and lovable. The pattern to criticize ourselves and the life in which we have created has become a habit as natural as breathing.
But what if, just for fun, we discovered that by starting with an affirmation everyday we could begin seeing a difference in the way you viewed yourself? What if, just for fun, we discovered self love and in doing so discovered so much more?
I ask you than to try these affirmations everyday for one month, to look yourself in the mirror each morning and repeat the affirmation (s) below.
It is okay if start off thinking it is hokey, it is okay if your start off not believing a word; what I would be interested in is what happens along the way. What happened at day 10? Day 20? What about at day 30?
Day One: I trust the process of life. Love is everywhere, I am loving and loveable.
Day Two: I allow my thoughts to be free. The past is released. Love is everywhere, I am loving and loveable.
Day Three: I am worthwhile. Love is everywhere, I am loving and loveable.
Day Four: I approve of myself. Love is everywhere, I am loving and loveable.
Day Five: I am a divine expression of life. Love is everywhere, I am loving and loveable.
Day Six: I now discover how wonderful I am. Love is everywhere, I am loving and loveable.
Day Seven: I lovingly take care of my body, my mind, and my emotions. Love is everywhere, I am loving and loveable.
Day Eight: I am welcome, wanted and deeply loved. Love is everywhere, I am loving and loveable.
Day Nine: It is safe for me to take care of myself. Love is everywhere, I am loving and loveable.
Day Ten: I love and accept myself at every age. Love is everywhere, I am loving and loveable.
Day Eleven: I am powerful and capable. Love is everywhere, I am loving and loveable.
Day Twelve: I choose to see my self worth. Love is everywhere, I am loving and loveable.
Day Thirteen: I am at peace with life. Love is everywhere, I am loving and loveable.
Day Fourteen: I forgive and release the past. Love is everywhere, I am loving and loveable.
Day Fifteen: I am a beautiful expression of life. Love is everywhere, I am loving and loveable.
Day Sixteen: Intelligence, courage and self worth are always present. Love is everywhere, I am loving and loveable.
Day Seventeen: It is safe for me to succeed. Love is everywhere, I am loving and loveable.
Day Eighteen: It is safe for me to experience joy in every area of my life. Love is everywhere, I am loving and loveable.
Day Nineteen: I accept all the pleasure life has to offer. Love is everywhere, I am loving and loveable.
Day Twenty: Only right and good action is taking place in my life. Love is everywhere, I am loving and loveable.
Day Twenty-One: I am wonderful just as I am. Love is everywhere, I am loving and loveable.
Day Twenty-Two: I am willing to experience life. Love is everywhere, I am loving and loveable.
Day Twenty-Three: My feelings are normal and acceptable. Love is everywhere, I am loving and loveable.
Day Twenty-Four: I choose to see with love. Love is everywhere, I am loving and loveable.
Day Twenty-Five: It is safe now for me to take charge if my own life. Love is everywhere, I am loving and loveable.
Day Twenty-Six: There is time and space for everything. Love is everywhere, I am loving and loveable.
Day Twenty-Seven: It is safe for me to express my feelings in a loving manner. Love is everywhere, I am loving and loveable.
Day Twenty-Eight: Every experience is perfect for my growth process. Love is everywhere, I am loving and loveable.
Day Twenty-Nine: I am free. Love is everywhere, I am loving and loveable.
Day Thirty: I calm my thoughts and I am secure. Love is everywhere, I am loving and loveable.
Tribute to the Neighbours
Tribute to the Neighbors
Happy Independence Day USA
July 2009
Main Street Magazine
The sport that evokes more nostalgia among Americans than any other is baseball. So many people play the game as children that it has become known as "the national pastime." It is also a democratic game. Unlike football and basketball, baseball can be played well by people of average height and weight.
The average American, according to a recent study, spends about eight hours a day with the print and electronic media which reflects the rich culture of USA - at home, at work, and traveling by car. This total includes four hours watching television, three hours listening to radio, a half hour listening to recorded music, and another half hour reading the newspaper.
It is African-American rhythms embedded in gospel hymns of usa culture, bluegrass music, and hip hop of usa culture, and it is the Lakota flutist rendering anew his people's ancient courtship songs. In passing the American Folklife Preservation Act in 1976, Congress bolstered its call to "preserve and present American folklife" as a culture of usa by establishing the American Folklife Center. It includes the Archive of Folk Culture, which was founded in the Music Division at the Library of Congress in 1928 and has grown to become one of the most significant collections of usa culture research materials in the world, including manuscripts, sound and video recordings, still photographs, and related ephemera. Following are the contributions of America as the culture of usa to the world.
The Mississippi-Missouri is the longest river in the USA. Lake Michigan, one of the Great Lakes, is the USA's largest lake. The Grand Canyon, in the State of Arizona, is one of the USA's World Heritage Sites. Six hundred and forty thousand years ago, a massive volcanic eruption took place in present-day Yellowstone Park (Wyoming). The caldera is seventy kilometers long and thirty kilometers wide. Yellowstone became the world's first National Park in 1872. Skeletons of prehistoric animals buried by volcanic ash in the State of Nebraska can be seen at the Ashfall State Historical Park. Sixteen thousand years ago North America was covered with trees, such as pines, poplar and spruce. Wolves, coyotes, saber-toothed cats and mammoths inhabited the country. Fossilized remains of mammoths and other creatures have been found in Tennessee. Twenty thousand years ago nomadic people, thought to have traveled from Asia, hunted mammoths and antelope in New Mexico.
The Indian princess Pocahontas (1595-1617) was a friend to the colonists of Jamestown in Virginia at a time when they were finding life difficult. During a period when she was held captive, to exchange for English prisoners, Pocahontas met and married the colonist John Rolfe.
Well remembered Native American Indian leaders include Cochise (Apache) Geronimo (Apache) and Sitting Bull (Sioux). Famous American outlaws include Jesse James, Billy the Kid and Butch Cassidy. Oklahoma was a centre of the early cattle industry. The State of Louisiana was named after the French King Louis XIV. Henry Wadsworth' Longfellow wrote the poem "Paul Revere's Ride". It tells the story of the ride through the country to alert people to the beginning of the American War of Independence: Between 1927 and 1941.
Happy Independence Day USA
July 2009
Main Street Magazine
The sport that evokes more nostalgia among Americans than any other is baseball. So many people play the game as children that it has become known as "the national pastime." It is also a democratic game. Unlike football and basketball, baseball can be played well by people of average height and weight.
The average American, according to a recent study, spends about eight hours a day with the print and electronic media which reflects the rich culture of USA - at home, at work, and traveling by car. This total includes four hours watching television, three hours listening to radio, a half hour listening to recorded music, and another half hour reading the newspaper.
It is African-American rhythms embedded in gospel hymns of usa culture, bluegrass music, and hip hop of usa culture, and it is the Lakota flutist rendering anew his people's ancient courtship songs. In passing the American Folklife Preservation Act in 1976, Congress bolstered its call to "preserve and present American folklife" as a culture of usa by establishing the American Folklife Center. It includes the Archive of Folk Culture, which was founded in the Music Division at the Library of Congress in 1928 and has grown to become one of the most significant collections of usa culture research materials in the world, including manuscripts, sound and video recordings, still photographs, and related ephemera. Following are the contributions of America as the culture of usa to the world.
The Mississippi-Missouri is the longest river in the USA. Lake Michigan, one of the Great Lakes, is the USA's largest lake. The Grand Canyon, in the State of Arizona, is one of the USA's World Heritage Sites. Six hundred and forty thousand years ago, a massive volcanic eruption took place in present-day Yellowstone Park (Wyoming). The caldera is seventy kilometers long and thirty kilometers wide. Yellowstone became the world's first National Park in 1872. Skeletons of prehistoric animals buried by volcanic ash in the State of Nebraska can be seen at the Ashfall State Historical Park. Sixteen thousand years ago North America was covered with trees, such as pines, poplar and spruce. Wolves, coyotes, saber-toothed cats and mammoths inhabited the country. Fossilized remains of mammoths and other creatures have been found in Tennessee. Twenty thousand years ago nomadic people, thought to have traveled from Asia, hunted mammoths and antelope in New Mexico.
The Indian princess Pocahontas (1595-1617) was a friend to the colonists of Jamestown in Virginia at a time when they were finding life difficult. During a period when she was held captive, to exchange for English prisoners, Pocahontas met and married the colonist John Rolfe.
Well remembered Native American Indian leaders include Cochise (Apache) Geronimo (Apache) and Sitting Bull (Sioux). Famous American outlaws include Jesse James, Billy the Kid and Butch Cassidy. Oklahoma was a centre of the early cattle industry. The State of Louisiana was named after the French King Louis XIV. Henry Wadsworth' Longfellow wrote the poem "Paul Revere's Ride". It tells the story of the ride through the country to alert people to the beginning of the American War of Independence: Between 1927 and 1941.
Happy Birthday Canada
Proud to be Canadian
HAPPY BIRTHDAY CANADA
Main Street Magazine July 2009
Did you know.....?
Superman is Canadian. The original creator was Joe Shuster
In 1937 Bombardier invented the first snowmobile.
The NFL Stanley Cup was created by Lord Stanley of Preston
James K. Ganong of CANADA invented the first Chocolate bar.
Arthur Sicard invented the Snow blower.
Thomas Ahearn of CANADA invented the Electric cooking range.
The native people of Canada invented the game of lacrosse. Lacrosse is the national summer sport of Canada.
Ice hockey is the winter national sport of Canada.Five pin bowling was invented by T.E. Ryan of Toronto in 1909.Basketball was invented by James Naismith in 1891.
Most of the Canadian population of 33,212,692 people) (est. July 2008 live in the southern part of Canada.
The largest cities in order are; Toronto, Montreal and Vancouver. (2006) Toronto - 5.5 million; Montreal - 3.6 million; Vancouver - 2.1 million
Canada's two official languages are English and French and more than 9 million Canadians speak French.
Canada is considered one of the most Ethnic blend of countries. The Ethnic groups include British Isles origin 28%, French origin 23%, other European 15%, North American Indian 2%, Asian, African, Arab 6%, mixed background 26% Canada is the home of over a million Aboriginal people. (2006 census)
Canada has six time zones Canada has the world's longest coastline.Canada has oceans on three sides - Pacific (west), Atlantic (east), Arctic (north).Nearly one-fourth of all the fresh water in the world is in Canada.
Canada has one-tenth of the world's forests.
The name "Canada" comes from the Huron and Iroquois word "Kanata" meaning "village".Hydroelectric power is sold to the United States.
Canada is one of the largest mining nations in the world.Canada is the third largest diamond producing nation.
HAPPY BIRTHDAY CANADA
Main Street Magazine July 2009
Did you know.....?
Superman is Canadian. The original creator was Joe Shuster
In 1937 Bombardier invented the first snowmobile.
The NFL Stanley Cup was created by Lord Stanley of Preston
James K. Ganong of CANADA invented the first Chocolate bar.
Arthur Sicard invented the Snow blower.
Thomas Ahearn of CANADA invented the Electric cooking range.
The native people of Canada invented the game of lacrosse. Lacrosse is the national summer sport of Canada.
Ice hockey is the winter national sport of Canada.Five pin bowling was invented by T.E. Ryan of Toronto in 1909.Basketball was invented by James Naismith in 1891.
Most of the Canadian population of 33,212,692 people) (est. July 2008 live in the southern part of Canada.
The largest cities in order are; Toronto, Montreal and Vancouver. (2006) Toronto - 5.5 million; Montreal - 3.6 million; Vancouver - 2.1 million
Canada's two official languages are English and French and more than 9 million Canadians speak French.
Canada is considered one of the most Ethnic blend of countries. The Ethnic groups include British Isles origin 28%, French origin 23%, other European 15%, North American Indian 2%, Asian, African, Arab 6%, mixed background 26% Canada is the home of over a million Aboriginal people. (2006 census)
Canada has six time zones Canada has the world's longest coastline.Canada has oceans on three sides - Pacific (west), Atlantic (east), Arctic (north).Nearly one-fourth of all the fresh water in the world is in Canada.
Canada has one-tenth of the world's forests.
The name "Canada" comes from the Huron and Iroquois word "Kanata" meaning "village".Hydroelectric power is sold to the United States.
Canada is one of the largest mining nations in the world.Canada is the third largest diamond producing nation.
Fathers Day Shopping Made easier
Fathers Day Shopping
June 2009
Main Street Magazine
Cool “HOT TREND” Gifts for the "Hip-Dad”
Some children get stuck when it comes to buying gifts on Father’s Day. Especially if you have a “dad” that is just too bashful to say what he wants; as a result has bad t-shirts, ties he never wears and ‘stuff’ he puts in the drawer.
Today, we have the biggest mall in the world in which to find that perfect gift, it is called “The Internet!”
Examples:
There is a pretty sweet LED watch at: http://www.collectiblestoday.com
For the cigar lover on your list- be sure to check out: http://www.cigar.com/gifts/viewgifts.asp?subcatid=gift_sets
Coffee lover? http://www.gevalia.com/Gevalia/continuity/Control-Landing/Control_LP2.aspx?keycode=121154&vd=67-000
Fisherman? http://www.seaeagle.com/MotorMountBoats.aspx?PID=1406794
We no longer have to just settle for whatever the local mall has on the shelf, now we can virtually shop around the world anytime we want and have a unique gift delivered direct to your Father’s Doorstep! How SWEET is that?! Do not worry if the item you purchased cannot make it the day-of; simple cut out a picture of the item, place it inside the Father’s Day card and let him know it will be delivered soon.
The best gift, as always is your love, time and a hug!
Happy Shopping, and have a wonderful Father’s Day ALL!
August
June 2009
Main Street Magazine
Cool “HOT TREND” Gifts for the "Hip-Dad”
Some children get stuck when it comes to buying gifts on Father’s Day. Especially if you have a “dad” that is just too bashful to say what he wants; as a result has bad t-shirts, ties he never wears and ‘stuff’ he puts in the drawer.
Today, we have the biggest mall in the world in which to find that perfect gift, it is called “The Internet!”
Examples:
There is a pretty sweet LED watch at: http://www.collectiblestoday.com
For the cigar lover on your list- be sure to check out: http://www.cigar.com/gifts/viewgifts.asp?subcatid=gift_sets
Coffee lover? http://www.gevalia.com/Gevalia/continuity/Control-Landing/Control_LP2.aspx?keycode=121154&vd=67-000
Fisherman? http://www.seaeagle.com/MotorMountBoats.aspx?PID=1406794
We no longer have to just settle for whatever the local mall has on the shelf, now we can virtually shop around the world anytime we want and have a unique gift delivered direct to your Father’s Doorstep! How SWEET is that?! Do not worry if the item you purchased cannot make it the day-of; simple cut out a picture of the item, place it inside the Father’s Day card and let him know it will be delivered soon.
The best gift, as always is your love, time and a hug!
Happy Shopping, and have a wonderful Father’s Day ALL!
August
Review: The Secret
Main Street Magazine
June 2009 Issue
Life’s Garden
A look at the book everyone from Oprah to possibly your neighbor is talking about: “The Secret by Rhonda Byrne”
There are many hard core gardeners out there, from flowers to fruit and vegetables, blends maybe of all. We have magazines, websites and teaching tools to help us begin any type of garden, tips for the novice to the experienced gardener, gadgets and gismos some helpful, others not so much.
A mayonnaise product has begun a ‘real’ campaign, encouraging urban gardens. Farmers for years have been providing substance for us all to enjoy for years. Some gardeners pour over catalogues’ for just the right seeds, they plan, plant and tend their gardens carefully.
There are contests for the largest pumpkin, the tallest sunflower and so many more. My question is; wouldn’t it be great if people paid as much attention, time and detail to their “life’ garden?
Imagine if you could pick your life seeds? What would you plant? Would you make sure the soil was rich and tend to it daily? Would you watch it sprout with joy and magick? Would there be a ‘owweee’ when you taste the sweet flavor’s of your garden for the first time?
You can! You truly can have a life’s garden. You can pull out the weeds and plant a patch of you in this world the way you want it, plant success, plant happiness, plant love. Plant health and wisdom, you truly can have what ever your dream is.
If you have been sick-and-tired- of being sick-and-tired, if you have been praying for ‘something’- ‘anything’ to help you change your life; I highly recommend the book and DVD- The Secret by author Rhonda Byrne- it just may be the beginning of your life’s garden.
June 2009 Issue
Life’s Garden
A look at the book everyone from Oprah to possibly your neighbor is talking about: “The Secret by Rhonda Byrne”
There are many hard core gardeners out there, from flowers to fruit and vegetables, blends maybe of all. We have magazines, websites and teaching tools to help us begin any type of garden, tips for the novice to the experienced gardener, gadgets and gismos some helpful, others not so much.
A mayonnaise product has begun a ‘real’ campaign, encouraging urban gardens. Farmers for years have been providing substance for us all to enjoy for years. Some gardeners pour over catalogues’ for just the right seeds, they plan, plant and tend their gardens carefully.
There are contests for the largest pumpkin, the tallest sunflower and so many more. My question is; wouldn’t it be great if people paid as much attention, time and detail to their “life’ garden?
Imagine if you could pick your life seeds? What would you plant? Would you make sure the soil was rich and tend to it daily? Would you watch it sprout with joy and magick? Would there be a ‘owweee’ when you taste the sweet flavor’s of your garden for the first time?
You can! You truly can have a life’s garden. You can pull out the weeds and plant a patch of you in this world the way you want it, plant success, plant happiness, plant love. Plant health and wisdom, you truly can have what ever your dream is.
If you have been sick-and-tired- of being sick-and-tired, if you have been praying for ‘something’- ‘anything’ to help you change your life; I highly recommend the book and DVD- The Secret by author Rhonda Byrne- it just may be the beginning of your life’s garden.
Lost History
Main Street Magazine June 2009
Lost History
Tilly Rivers
Are the stories we grew up with about to fade away?
Among our generation, (Generation X) it is a long standing joke to mock the stories our parents, grandparents told us when we were younger. Life’s lessons and stories that would begin with; “When I was a kid we had to walk ten miles to get to school in weather 40 below- snow banks as high as the hydro wires!”
When we were young, we had what most younger people have- a strange aliment that comes upon you at about the age of thirteen and lasts to your late twenties, it is called “Bighead syndrome” the symptoms are easy to spot, we know everything… do not need to listen to anything…and the generations before us, are silly…and out –of-touch.
The sad part is as we get older we remember these stories, and heaven-forbid, if the story tellers leave us, because than we regret that we did not capture the stories when we had the chance. The regret sits heavy on our heart- that we have lost not only a part of history, but our own intimate history- these stories are our blood line- and with each step walked before us a path was created for us to walk upon.
The best stories, the true history that you could never read in a history book can be found at your kitchen table when your grandparents come to visit, or at an elderly care center, or coffee shop where retired friends get to together to reminisce about the days gone by.
We always meant to capture these moments, to get a recorder and tape them so that they are carved into our personal history archives, yet for one reason or another life gets in the way, and before you know it the stories, the ones we fluffed off when we were infected with Bighead Syndrome have become precious gems.
It is my hope that we will all start to take the time to sit with the generations before us while we have the chance, to take a pen and paper with us, or buy a recorder, and with very little prodding ask those in whom have lived life, are wise, and have so much to teach us---to tell us the true history of our land, our family and our inheritance.
I am one of those in whom live with a heart of heavy regret for not doing so when my grandparents, and father were alive, I am making it my mission to correct that mistake with my mother- the burden for her of course is that she will tell the stories, not only about herself, but be my father’s voice as well. No better ambassador- however, his voice, his history will be lost, for now the stories are up to the teller’s memory- not entirely lost- thank goodness- but still… not the same.
End
Lost History
Tilly Rivers
Are the stories we grew up with about to fade away?
Among our generation, (Generation X) it is a long standing joke to mock the stories our parents, grandparents told us when we were younger. Life’s lessons and stories that would begin with; “When I was a kid we had to walk ten miles to get to school in weather 40 below- snow banks as high as the hydro wires!”
When we were young, we had what most younger people have- a strange aliment that comes upon you at about the age of thirteen and lasts to your late twenties, it is called “Bighead syndrome” the symptoms are easy to spot, we know everything… do not need to listen to anything…and the generations before us, are silly…and out –of-touch.
The sad part is as we get older we remember these stories, and heaven-forbid, if the story tellers leave us, because than we regret that we did not capture the stories when we had the chance. The regret sits heavy on our heart- that we have lost not only a part of history, but our own intimate history- these stories are our blood line- and with each step walked before us a path was created for us to walk upon.
The best stories, the true history that you could never read in a history book can be found at your kitchen table when your grandparents come to visit, or at an elderly care center, or coffee shop where retired friends get to together to reminisce about the days gone by.
We always meant to capture these moments, to get a recorder and tape them so that they are carved into our personal history archives, yet for one reason or another life gets in the way, and before you know it the stories, the ones we fluffed off when we were infected with Bighead Syndrome have become precious gems.
It is my hope that we will all start to take the time to sit with the generations before us while we have the chance, to take a pen and paper with us, or buy a recorder, and with very little prodding ask those in whom have lived life, are wise, and have so much to teach us---to tell us the true history of our land, our family and our inheritance.
I am one of those in whom live with a heart of heavy regret for not doing so when my grandparents, and father were alive, I am making it my mission to correct that mistake with my mother- the burden for her of course is that she will tell the stories, not only about herself, but be my father’s voice as well. No better ambassador- however, his voice, his history will be lost, for now the stories are up to the teller’s memory- not entirely lost- thank goodness- but still… not the same.
End
Poety Teachings
Main Street Magazine
June 2009
Poetry TeachingsPoetry for some seems to be a writing style that is confusing. Old world poets and critics are caught in formulas and do not understand passion. The world of words has changed, and there really is no such thing as a mistake in poetry. The most modern form, which is read the most is “Free Verse” where the emotion behind the message is what is most important and captures the readers within the folds of the verse. Another popular style of poetry is dark or gothic poetry in which the subject matter is a little ‘off kilter.”
Popular among the teenage readers is what has been referred to as “ghetto” poetry. This poetry has a rough edge and delivers messages related to drugs, the homeless and the darker side of street living.
Modern poetry or “Free Verse” is what most publishers look for. From poetry magazines, both traditional paper print versions to online venues. That being said however, I encourage poets to try all forms of poetry, if for no other reason than the challenge and joy of learning a new skill. Other publishers are poetry style or theme specific, as always before approaching any publisher, from traditional to online- research what styles are most popular. This is easily done by reading what has been published in the past.
Below is a list of Poetry types, and a brief description, this is not a complete list of all poetry types, just my personal favorites.
ACROSTIC--Acrostic poetry is created from a single word. Each letter begins a line. The sentiment of the poem usually defines the word. Any syllable count or rhyme scheme can be used.
BLANK VERSE--Unrhymed verse written in lines of matching length in regular feet. Can be written in tetrameter, pentameter, hexameter, etc, and in any traditional form: sonnet, villanelle, and so on. May be written in any meter as long as there are no end rhymes. Most often found in ten syllable lines, usually in iambic pentameter. Loosely put BLANK VERSE is a non-rhyming poem written in a standard or traditional poetry form.
CINQKU (en trio)-- CINQKU is a western version of haiku wherein there is a strict syllable count (2,3,4,6,2) making 17 syllables on 5 lines. It generally is given no title, no meter, and is free in diction and syntax.
CINQUAIN is a formal type of poetry consisting of one five line stanza. Purists follow this guideline: The first line is usually one word, a noun. The second line is two words where the noun is described. Third line is three words consisting of action. The fourth line is four words evoking feelings, and the fifth line is a noun, usually another word for the first noun
COUPLETS--A couplet consists of two lines of poetry. Sometimes they rhyme with one another. Other times, they are connected to one or more couplets wherein a rhyme scheme emerges. And sometimes, there is no obvious rhyme scheme. In that case, the poet should remember to count the syllables in the line, or add internal rhyme and alliteration. Couplets can be in tetrameter (eight syllable lines), or rhyming couplets without metered line count.
DIMETRIC RIDDLE--Dimeter is a line of poetry with two feet. Each foot has two syllables. little poems that have three lines in a single stanza qualify as a tercet, and if each line rhymes, it is technically, also, a triplet.
DORSIMBRA--Dorsimbra poetry is made up of three quatrains. The first and twelfth lines are the same. Generally, the first quatrain is Sicilian—four lines iambic pentameter rhymed abab. The second quatrain is snappy free verse. The third quatrain is blank verse—unrhymed iambic pentameter. The best ones use enjambment, internal rhymes, and slant rhymes to bind the three stanzas.
FORM POETRY refers to any organized and defined, or formal piece of poetry that fits a specific set of guidelines. There are innumerous forms of poetry. These are generally referred to as TRADITIONAL POETRY. Fixed form poetry. Nineteen lines of any length divided into six stanzas: five tercets (aba) or triplets, and a final quatrain. As noted, the first and third lines of the initial tercet rhyme. These rhymes are repeated in each subsequent tercet and in the last two lines of the quatrain (abaa). Line one appears in its entirety as lines 6, 12, and 18. Line three reappears as lines 9, 15, and 19
FREE VERSE--Award-winning free verse contains imagery and emotion. This is not motivated by formula but passion. FREE VERSE is any poetry that does not conform to a set poetry form.
HAIKU--Most haiku are written in three lines with seventeen syllables: 5, 7, 5. They can be written in two lines, or in a lesser syllable count. Usually the top two lines flow together, and are indirectly related to the last line. Topic always includes nature. Rhyme is avoided. No title is required, but are sometimes added for publication or contesting purposes. HAIKU is a Japanese form of poetry consisting, most often, in three lines with 17 syllable counts of 5-7-5. A “ku” should not be a run-on sentence. It should have a noticeable break of syntax. Haiku is always about nature. Good haiku will give an insight or vision of the poet’s feelings about that which is depicted.
LIMERICK--A five-line poem, the limerick has a rhyme pattern of aabba. They are supposed to be humorous and bawdy, with the last line delivering a kick.
LIST POETRY-- List poetry is similar to found poetry. It, of course, must contain a list of some kind. You can set your own rhythm, and make it rhyme, if you want. Rhyme and meter are not required. The key to this form is creating a rhythm or lyrical quality. Stanzas can be of any length, and varied.
SENRYU--Senryu follows the same guidelines as haiku (three lines, 5,7,5 syllable structure), except the topic is human nature. SENRYU is a Japanese form of poetry consisting, like Haiku, in a set-up (usually) of three lines with a syllabic content of 5-7-5. It is always about human nature and the last line should be quirky, insightful, humorous or satirical.
SONNETS--Modern sonnets use contemporary language and subject matter. They consist of fourteen lines, three stanzas of four lines, and a couplet at the end. The type of sonnet depends on the rhyme scheme, whether or not each line contains iambs, and the line syllable count. Traditionally, the subjects of sonnets included romance, life, death, and faith, and exhibit emotions like torment or joy. The language was more stilted, too. Sonnets can be written on any subject and include humor and/or fantasy.
RHYMING POETRY—Rhyming poetry is a poet’s license to create their own rhyme scheme and syllables. RHYME is when two words sound alike. EXTERNAL RHYME refers to the ending words in each line of a rhyming poem. INTERNAL RHYME refers to the use of rhyming words within a piece of poetry, that doesn’t fall at the end of the line breaks. RHYMING POETRY is any piece that follows one of any number of rhyme schemes, patterns, or forms. SLANT RHYME refers to two words that sound similar. Slam/slim, Kit/Kat, and Lid/Led are examples of slant rhymes.
Rondeau-- is a French style of poetry based on the rondel (round). Standard form consists of fifteen lines in three stanzas. The first stanza is a quintet (five lines, aabba). The second stanza is a quatrain (four lines, aab, plus refrain R—which is the first half the first sentence of the first stanza). The third stanza is a sestet (6 lines rhyming aabb plus refrain R).
TANKA--Thirty-one syllables in five lines: 5, 7, 5, 7, 7. Better tanka, like all good poetry, evokes emotion. The best poetry also brings a physical image alive or titillates one or more of your senses.
TERCET--Three lines in a stanza create a tercet.
VIGNETTE POETRY--Relay a short moment in time with visual and emotional impact. Rhyme and specific meter are not required. Alliteration and internal rhyme are virtual necessities. VIGNETTE is a narrative poetry that illustrates a moment in time. It can be written in any traditional form or free verse.
VILLANELLE-- is a traditional form of poetry. Nineteen lines of any length divided into six stanzas: five tercets (aba) or triplets, and a final quatrain. As noted, the first and third lines of the initial tercet rhyme. These rhymes are repeated in each subsequent tercet and in the last two lines of the quatrain (abaa). Line one appears in its entirety as lines 6, 12, and 18. Line three reappears as lines 9, 15, and 19.
Short Glossary-
ALLITERATION generally refers to the repetition of sounds. This is what gives a poem a lyrical or musical quality.
ASSONANCE is a form of alliteration where vowel sounds are repeated.
CAESURA simply means “a break”—either a pause or interruption of breathing within a line of verse.
CONSONANCE is a form of alliteration where consonant sounds are repeated.
COUPLETS are generally ten syllable lines, grouped in two. They can, however, be two lines of any length that are grouped together.
CRYSTALLINE is a western sub-form of haiku wherein the seventeen syllables are broken into a couplet (two lines). Placement in the two lines may vary.
DIMETER is a four syllable line of poetry, said to have two feet. Each foot has two syllables.
ENJAMBMENT refers to a sentence or thought that carries through from one line to another.
FOUND poetry uses the technique of listing things that are found close to one another. Arranged in a poetic way, they can create a lyrical picture.
FOOT refers to two syllables. Pentameter, for example, is a line with ten syllables, or five feet.
IMAGERY is the term used when a picture is brought to mind by descriptive words.
LAMB is a commonly used poetic term. Put simply, it is a foot (two syllables) that have the accent on the second syllable. The opposite, where the accent is on the first syllable is a trochaic foot
NOIR haiku generally consists of subject matter not traditionally contained within formal haiku or senryu.
June 2009
Poetry TeachingsPoetry for some seems to be a writing style that is confusing. Old world poets and critics are caught in formulas and do not understand passion. The world of words has changed, and there really is no such thing as a mistake in poetry. The most modern form, which is read the most is “Free Verse” where the emotion behind the message is what is most important and captures the readers within the folds of the verse. Another popular style of poetry is dark or gothic poetry in which the subject matter is a little ‘off kilter.”
Popular among the teenage readers is what has been referred to as “ghetto” poetry. This poetry has a rough edge and delivers messages related to drugs, the homeless and the darker side of street living.
Modern poetry or “Free Verse” is what most publishers look for. From poetry magazines, both traditional paper print versions to online venues. That being said however, I encourage poets to try all forms of poetry, if for no other reason than the challenge and joy of learning a new skill. Other publishers are poetry style or theme specific, as always before approaching any publisher, from traditional to online- research what styles are most popular. This is easily done by reading what has been published in the past.
Below is a list of Poetry types, and a brief description, this is not a complete list of all poetry types, just my personal favorites.
ACROSTIC--Acrostic poetry is created from a single word. Each letter begins a line. The sentiment of the poem usually defines the word. Any syllable count or rhyme scheme can be used.
BLANK VERSE--Unrhymed verse written in lines of matching length in regular feet. Can be written in tetrameter, pentameter, hexameter, etc, and in any traditional form: sonnet, villanelle, and so on. May be written in any meter as long as there are no end rhymes. Most often found in ten syllable lines, usually in iambic pentameter. Loosely put BLANK VERSE is a non-rhyming poem written in a standard or traditional poetry form.
CINQKU (en trio)-- CINQKU is a western version of haiku wherein there is a strict syllable count (2,3,4,6,2) making 17 syllables on 5 lines. It generally is given no title, no meter, and is free in diction and syntax.
CINQUAIN is a formal type of poetry consisting of one five line stanza. Purists follow this guideline: The first line is usually one word, a noun. The second line is two words where the noun is described. Third line is three words consisting of action. The fourth line is four words evoking feelings, and the fifth line is a noun, usually another word for the first noun
COUPLETS--A couplet consists of two lines of poetry. Sometimes they rhyme with one another. Other times, they are connected to one or more couplets wherein a rhyme scheme emerges. And sometimes, there is no obvious rhyme scheme. In that case, the poet should remember to count the syllables in the line, or add internal rhyme and alliteration. Couplets can be in tetrameter (eight syllable lines), or rhyming couplets without metered line count.
DIMETRIC RIDDLE--Dimeter is a line of poetry with two feet. Each foot has two syllables. little poems that have three lines in a single stanza qualify as a tercet, and if each line rhymes, it is technically, also, a triplet.
DORSIMBRA--Dorsimbra poetry is made up of three quatrains. The first and twelfth lines are the same. Generally, the first quatrain is Sicilian—four lines iambic pentameter rhymed abab. The second quatrain is snappy free verse. The third quatrain is blank verse—unrhymed iambic pentameter. The best ones use enjambment, internal rhymes, and slant rhymes to bind the three stanzas.
FORM POETRY refers to any organized and defined, or formal piece of poetry that fits a specific set of guidelines. There are innumerous forms of poetry. These are generally referred to as TRADITIONAL POETRY. Fixed form poetry. Nineteen lines of any length divided into six stanzas: five tercets (aba) or triplets, and a final quatrain. As noted, the first and third lines of the initial tercet rhyme. These rhymes are repeated in each subsequent tercet and in the last two lines of the quatrain (abaa). Line one appears in its entirety as lines 6, 12, and 18. Line three reappears as lines 9, 15, and 19
FREE VERSE--Award-winning free verse contains imagery and emotion. This is not motivated by formula but passion. FREE VERSE is any poetry that does not conform to a set poetry form.
HAIKU--Most haiku are written in three lines with seventeen syllables: 5, 7, 5. They can be written in two lines, or in a lesser syllable count. Usually the top two lines flow together, and are indirectly related to the last line. Topic always includes nature. Rhyme is avoided. No title is required, but are sometimes added for publication or contesting purposes. HAIKU is a Japanese form of poetry consisting, most often, in three lines with 17 syllable counts of 5-7-5. A “ku” should not be a run-on sentence. It should have a noticeable break of syntax. Haiku is always about nature. Good haiku will give an insight or vision of the poet’s feelings about that which is depicted.
LIMERICK--A five-line poem, the limerick has a rhyme pattern of aabba. They are supposed to be humorous and bawdy, with the last line delivering a kick.
LIST POETRY-- List poetry is similar to found poetry. It, of course, must contain a list of some kind. You can set your own rhythm, and make it rhyme, if you want. Rhyme and meter are not required. The key to this form is creating a rhythm or lyrical quality. Stanzas can be of any length, and varied.
SENRYU--Senryu follows the same guidelines as haiku (three lines, 5,7,5 syllable structure), except the topic is human nature. SENRYU is a Japanese form of poetry consisting, like Haiku, in a set-up (usually) of three lines with a syllabic content of 5-7-5. It is always about human nature and the last line should be quirky, insightful, humorous or satirical.
SONNETS--Modern sonnets use contemporary language and subject matter. They consist of fourteen lines, three stanzas of four lines, and a couplet at the end. The type of sonnet depends on the rhyme scheme, whether or not each line contains iambs, and the line syllable count. Traditionally, the subjects of sonnets included romance, life, death, and faith, and exhibit emotions like torment or joy. The language was more stilted, too. Sonnets can be written on any subject and include humor and/or fantasy.
RHYMING POETRY—Rhyming poetry is a poet’s license to create their own rhyme scheme and syllables. RHYME is when two words sound alike. EXTERNAL RHYME refers to the ending words in each line of a rhyming poem. INTERNAL RHYME refers to the use of rhyming words within a piece of poetry, that doesn’t fall at the end of the line breaks. RHYMING POETRY is any piece that follows one of any number of rhyme schemes, patterns, or forms. SLANT RHYME refers to two words that sound similar. Slam/slim, Kit/Kat, and Lid/Led are examples of slant rhymes.
Rondeau-- is a French style of poetry based on the rondel (round). Standard form consists of fifteen lines in three stanzas. The first stanza is a quintet (five lines, aabba). The second stanza is a quatrain (four lines, aab, plus refrain R—which is the first half the first sentence of the first stanza). The third stanza is a sestet (6 lines rhyming aabb plus refrain R).
TANKA--Thirty-one syllables in five lines: 5, 7, 5, 7, 7. Better tanka, like all good poetry, evokes emotion. The best poetry also brings a physical image alive or titillates one or more of your senses.
TERCET--Three lines in a stanza create a tercet.
VIGNETTE POETRY--Relay a short moment in time with visual and emotional impact. Rhyme and specific meter are not required. Alliteration and internal rhyme are virtual necessities. VIGNETTE is a narrative poetry that illustrates a moment in time. It can be written in any traditional form or free verse.
VILLANELLE-- is a traditional form of poetry. Nineteen lines of any length divided into six stanzas: five tercets (aba) or triplets, and a final quatrain. As noted, the first and third lines of the initial tercet rhyme. These rhymes are repeated in each subsequent tercet and in the last two lines of the quatrain (abaa). Line one appears in its entirety as lines 6, 12, and 18. Line three reappears as lines 9, 15, and 19.
Short Glossary-
ALLITERATION generally refers to the repetition of sounds. This is what gives a poem a lyrical or musical quality.
ASSONANCE is a form of alliteration where vowel sounds are repeated.
CAESURA simply means “a break”—either a pause or interruption of breathing within a line of verse.
CONSONANCE is a form of alliteration where consonant sounds are repeated.
COUPLETS are generally ten syllable lines, grouped in two. They can, however, be two lines of any length that are grouped together.
CRYSTALLINE is a western sub-form of haiku wherein the seventeen syllables are broken into a couplet (two lines). Placement in the two lines may vary.
DIMETER is a four syllable line of poetry, said to have two feet. Each foot has two syllables.
ENJAMBMENT refers to a sentence or thought that carries through from one line to another.
FOUND poetry uses the technique of listing things that are found close to one another. Arranged in a poetic way, they can create a lyrical picture.
FOOT refers to two syllables. Pentameter, for example, is a line with ten syllables, or five feet.
IMAGERY is the term used when a picture is brought to mind by descriptive words.
LAMB is a commonly used poetic term. Put simply, it is a foot (two syllables) that have the accent on the second syllable. The opposite, where the accent is on the first syllable is a trochaic foot
NOIR haiku generally consists of subject matter not traditionally contained within formal haiku or senryu.
Are You Married to a jerk?
Main Street Magazine
June 2009
Are you Married to a Jerk?
Do you Love and Dislike Your Spouse at the Same Time?
By Sheri and Bob Stritof
It happens to a lot to people. You fall in love. The romantic phase blinds you to your partner's imperfections. Your spouse is a jerk.
You think your mate will change. You hope that in time the difficult aspects of your spouse's jerky personality will go away. But it doesn't happen.
You find yourself in love with a person you can't stand and don't like. Comments from others like "You should have known better..." or "Didn't you see it while dating..." won't help when living with a jerk. Should you throw in the towel when the handsome prince turns into a toad? Or is there hope for such a marriage?
There is hope for this type of situation. However, it does take honest and caring communication.
types of difficult spouses
· The Know-it-All
· The Negative Thinker
· The Criticizer
· The Wishy-Washy Type
· The Silent Clam
· The Bully
· The Sickening Sweet Personality
· The Procrastinator
· The Self-centered and Selfish Person
· The Demanding Type
· The Joker
· The Embarrassing Spouse
Personality compatibility is an important characteristic of happy couples. Irritating habits and activities of a jerk can drive you up the wall just like the drip, drip, drip of a leaky faucet. If ignored, it only gets worse.
coping strategies if you've married a jerk
· Recognize you can't change your spouse. You can only change your reactions and responses.
· Reinforce positive behavior. When you spouse does something right, say so!
· Maintain eye contact when stating your own opinions and feelings. Be prepared so you know what you want to say before you say it.
· Be straight forward and clear in your communications with your spouse.
· Make time to be alone together such as taking walks.
· Don't place blame. It only creates defensiveness. Use "I" statements.
· Try and focus on the positive. Looking only at the negative behaviors in your spouse can be self-fulfilling.
· Be honest about yourself. If you make a mistake, admit it.
· Listen with both your heart and your mind
Sheri and Bob Stritof have been married for 44 years, and bring firsthand experience and passion to their marriage writing.
Experience:
Sheri and Bob have been presenting workshops on marriage for more than 30 years. They have been quoted as experts in numerous publications, including the Chicago Sun Times and the Washington Post. They have also been interviewed by several radio stations including XM Radio and Dublin FM98. Sheri and Bob are the authors of an advice book, The Everything Great Marriage Book (Adams Media).
Education:
Bob and Sheri received post-graduate training in family ministry at Regis College in Denver.
From Sheri & Bob Stritof:
Married in 1963, we do remember the joy of discovering one another, the concerns that parenting together can bring the challenge of working together, the mixed feelings of having an empty nest, the wonder of being grandparents, and the delight of having a happy marriage.
We also know the heartache of having an unhappy marriage. Early in our marriage we were divorced from one another for nearly two years before we remarried each other. Thankfully, we learned communication skills that helped us build our marriage on a firm foundation. This article was also posted on about.com
June 2009
Are you Married to a Jerk?
Do you Love and Dislike Your Spouse at the Same Time?
By Sheri and Bob Stritof
It happens to a lot to people. You fall in love. The romantic phase blinds you to your partner's imperfections. Your spouse is a jerk.
You think your mate will change. You hope that in time the difficult aspects of your spouse's jerky personality will go away. But it doesn't happen.
You find yourself in love with a person you can't stand and don't like. Comments from others like "You should have known better..." or "Didn't you see it while dating..." won't help when living with a jerk. Should you throw in the towel when the handsome prince turns into a toad? Or is there hope for such a marriage?
There is hope for this type of situation. However, it does take honest and caring communication.
types of difficult spouses
· The Know-it-All
· The Negative Thinker
· The Criticizer
· The Wishy-Washy Type
· The Silent Clam
· The Bully
· The Sickening Sweet Personality
· The Procrastinator
· The Self-centered and Selfish Person
· The Demanding Type
· The Joker
· The Embarrassing Spouse
Personality compatibility is an important characteristic of happy couples. Irritating habits and activities of a jerk can drive you up the wall just like the drip, drip, drip of a leaky faucet. If ignored, it only gets worse.
coping strategies if you've married a jerk
· Recognize you can't change your spouse. You can only change your reactions and responses.
· Reinforce positive behavior. When you spouse does something right, say so!
· Maintain eye contact when stating your own opinions and feelings. Be prepared so you know what you want to say before you say it.
· Be straight forward and clear in your communications with your spouse.
· Make time to be alone together such as taking walks.
· Don't place blame. It only creates defensiveness. Use "I" statements.
· Try and focus on the positive. Looking only at the negative behaviors in your spouse can be self-fulfilling.
· Be honest about yourself. If you make a mistake, admit it.
· Listen with both your heart and your mind
Sheri and Bob Stritof have been married for 44 years, and bring firsthand experience and passion to their marriage writing.
Experience:
Sheri and Bob have been presenting workshops on marriage for more than 30 years. They have been quoted as experts in numerous publications, including the Chicago Sun Times and the Washington Post. They have also been interviewed by several radio stations including XM Radio and Dublin FM98. Sheri and Bob are the authors of an advice book, The Everything Great Marriage Book (Adams Media).
Education:
Bob and Sheri received post-graduate training in family ministry at Regis College in Denver.
From Sheri & Bob Stritof:
Married in 1963, we do remember the joy of discovering one another, the concerns that parenting together can bring the challenge of working together, the mixed feelings of having an empty nest, the wonder of being grandparents, and the delight of having a happy marriage.
We also know the heartache of having an unhappy marriage. Early in our marriage we were divorced from one another for nearly two years before we remarried each other. Thankfully, we learned communication skills that helped us build our marriage on a firm foundation. This article was also posted on about.com
Mothers Day Salute
My Mother’s Faults
Salute to Mother’s Day
May 2009 Main Street Magazine
The best part of Mothers’ is that they are real. The miracle of birth does not make women perfect, it does not make us deity, all knowing, and all understanding, it is a humbling experience that for most, is the scariest thing in the world.
My mother, is beauty, and colour and wonder. My mother is human, with mistakes, and regrets and imperfections. It is because of these imperfections, the doubts in which we all experience as women that makes’ her that much more extraordinary.
Before we became Mothers we were girls, who grew up to be women. Just like you, that little one in the mirror, playing dress up today, holding a baby tomorrow.
We WILL make mistakes and wrong decisions. But above, below, or in spite of, our faults, we love you beyond measure! When we push, it is because we do not want to see our baby girls hurt. When we pull, it is because we are trying to teach our boys to be better men.
My Mother use to say that she raised her children on bribery and black mail. I turned out okay, some might even say better than okay, so whatever her secret was, it worked.
My tribute to Mothers, to women, to girls, is that there are never really any right ways, or right answers, the only thing that is true, that you count on, is love.
I am proud to be my mother’s daughter, not because of her many attributes, but because she taught me above all other things the importance of love “AS IS”
Unconditional acceptance.
Happy Mother’s Day!
Salute to Mother’s Day
May 2009 Main Street Magazine
The best part of Mothers’ is that they are real. The miracle of birth does not make women perfect, it does not make us deity, all knowing, and all understanding, it is a humbling experience that for most, is the scariest thing in the world.
My mother, is beauty, and colour and wonder. My mother is human, with mistakes, and regrets and imperfections. It is because of these imperfections, the doubts in which we all experience as women that makes’ her that much more extraordinary.
Before we became Mothers we were girls, who grew up to be women. Just like you, that little one in the mirror, playing dress up today, holding a baby tomorrow.
We WILL make mistakes and wrong decisions. But above, below, or in spite of, our faults, we love you beyond measure! When we push, it is because we do not want to see our baby girls hurt. When we pull, it is because we are trying to teach our boys to be better men.
My Mother use to say that she raised her children on bribery and black mail. I turned out okay, some might even say better than okay, so whatever her secret was, it worked.
My tribute to Mothers, to women, to girls, is that there are never really any right ways, or right answers, the only thing that is true, that you count on, is love.
I am proud to be my mother’s daughter, not because of her many attributes, but because she taught me above all other things the importance of love “AS IS”
Unconditional acceptance.
Happy Mother’s Day!
Entertaining For Nearly 4 Decades!
Entertaining For Nearly 4 Decades!
Streetlight Feature
Main Street Magazine
By Tilly Rivers
Ottawa brothers Richard and Brian Cooper started their band in 1971, in 1974 the brothers released 3 unsuccessful singles, this however did not stop them, and those in whom still love "Rock And Roll Cowboys" and the "The Dream Never Dies” are certainly glad!
The Cooper Brothers charted on the Billboard Hot 100 in the summer of 1978, gaining international attention ~ almost 4 decades later~ “The Cooper Brothers” are still recording music, and entertaining full house audiences.
What, if any changes, can Cooper Brothers’ fans expect in regards to their ‘new’ recordings? Richard (Dick) Cooper still assures Main Street that like the older Cooper Brothers material there's still a country rock flavour to most of the tunes but somehow it sounds a little different, fresher.
“We have been back in the studio for the first time in years and it's been a lot of fun,” says Dick “The new band members have brought a lot of enthusiasm to the project and the new songs are turning out great.”
So, just who are the members of the Cooper Brothers’ band now? Besides Brian and Dick, they have two guys who have played with them over the years, Ed Bim and Rob Holtz. “We also have two new guys Jeff Rogers and Darwin Demers, both amazing musicians and singers.” Dick added.
What inspired the new music? “Darned if I know.” Dick replied, “I didn't write many songs for years then the last year or so I have been on a roll. I think it has something to do with me giving up the 9-5 grind and spending more quality time with my guitar.”
These guys should be proud of their many accomplishments. With nine great singles, and four albums under their belt, The Copper Brothers are truly part of Canadian music history. The best part? It isn’t over! With new generations to entertain, new songs to write, these guys will be around for many years to come!
For upcoming tours, cd releases and general information visit www.thecooperbrothers.com
Streetlight Feature
Main Street Magazine
By Tilly Rivers
Ottawa brothers Richard and Brian Cooper started their band in 1971, in 1974 the brothers released 3 unsuccessful singles, this however did not stop them, and those in whom still love "Rock And Roll Cowboys" and the "The Dream Never Dies” are certainly glad!
The Cooper Brothers charted on the Billboard Hot 100 in the summer of 1978, gaining international attention ~ almost 4 decades later~ “The Cooper Brothers” are still recording music, and entertaining full house audiences.
What, if any changes, can Cooper Brothers’ fans expect in regards to their ‘new’ recordings? Richard (Dick) Cooper still assures Main Street that like the older Cooper Brothers material there's still a country rock flavour to most of the tunes but somehow it sounds a little different, fresher.
“We have been back in the studio for the first time in years and it's been a lot of fun,” says Dick “The new band members have brought a lot of enthusiasm to the project and the new songs are turning out great.”
So, just who are the members of the Cooper Brothers’ band now? Besides Brian and Dick, they have two guys who have played with them over the years, Ed Bim and Rob Holtz. “We also have two new guys Jeff Rogers and Darwin Demers, both amazing musicians and singers.” Dick added.
What inspired the new music? “Darned if I know.” Dick replied, “I didn't write many songs for years then the last year or so I have been on a roll. I think it has something to do with me giving up the 9-5 grind and spending more quality time with my guitar.”
These guys should be proud of their many accomplishments. With nine great singles, and four albums under their belt, The Copper Brothers are truly part of Canadian music history. The best part? It isn’t over! With new generations to entertain, new songs to write, these guys will be around for many years to come!
For upcoming tours, cd releases and general information visit www.thecooperbrothers.com
The Royal Coachman
Main Street Magazine
May 2009 Issue
Review: The Royal Coachman Waterdown Ontario
Food: 4 stars, Service: 5 stars, Washrooms: 4 stars- Over All Great Time: 5 stars!
If you are looking for good “Pub” fare mixed with great service , reasonable prices and a relaxed atmosphere I suggest you try “The Royal Coachman” in Waterdown, Ontario.
Chef Glenn’s menu boasts of pub fare to prime rib. The waitresses are friendly and efficient.
They held a great St. Paddy’s day bash, to a full house, and as quick as a few guests left, more streamed in the door, both the chef and the waitresses (while I am sure were handling many unseen issues), did not show the least bit of upset as plates came out to the tables in record time. They hustled from table to table offering smiles and cheerful hellos.
Not that anyone would have noticed a wait time with the live tunes of David Leak who kept the crowd happy, from Celtic to a few modern songs thrown in for good measure. There were festive green hats, lays and a shamrock or two, green beads and green clothes, and of course green beer, the guests came out to party with style! It was a good time to be held by all, and if you missed it, you may want to check it next year,
Each night has dedicated specials, such as Monday night’s fish n’ chips and the regulars have committed the menu to memory, visiting on their favorite nights, often with the entire family.
Fridays are jammed full and it is recommended you call for a reservation or you could be waiting for awhile at the bar. This however is no real hardship, the bar is stocked and the bar-tenders are talented, funny with a wee bit of an accident- I will leave it up to you to guess from where.
The Royal Coachman is located at 1 Main Street North in Waterdown. 905-689-5952
May 2009 Issue
Review: The Royal Coachman Waterdown Ontario
Food: 4 stars, Service: 5 stars, Washrooms: 4 stars- Over All Great Time: 5 stars!
If you are looking for good “Pub” fare mixed with great service , reasonable prices and a relaxed atmosphere I suggest you try “The Royal Coachman” in Waterdown, Ontario.
Chef Glenn’s menu boasts of pub fare to prime rib. The waitresses are friendly and efficient.
They held a great St. Paddy’s day bash, to a full house, and as quick as a few guests left, more streamed in the door, both the chef and the waitresses (while I am sure were handling many unseen issues), did not show the least bit of upset as plates came out to the tables in record time. They hustled from table to table offering smiles and cheerful hellos.
Not that anyone would have noticed a wait time with the live tunes of David Leak who kept the crowd happy, from Celtic to a few modern songs thrown in for good measure. There were festive green hats, lays and a shamrock or two, green beads and green clothes, and of course green beer, the guests came out to party with style! It was a good time to be held by all, and if you missed it, you may want to check it next year,
Each night has dedicated specials, such as Monday night’s fish n’ chips and the regulars have committed the menu to memory, visiting on their favorite nights, often with the entire family.
Fridays are jammed full and it is recommended you call for a reservation or you could be waiting for awhile at the bar. This however is no real hardship, the bar is stocked and the bar-tenders are talented, funny with a wee bit of an accident- I will leave it up to you to guess from where.
The Royal Coachman is located at 1 Main Street North in Waterdown. 905-689-5952
Interview with Chef Mark Picone
Featuring Chef Mark Picone
Canada’s Top Chefs
May 2009 Issue of main Street Magazine
Chef Mark Picone has celebrated his heritage by honing his culinary skills in Europe, and has been appointed to the "Order of Professional Italian Restaurateurs.”
Chef Picone gained his degree in hotel and food administration from the University of Guelph. While in France, he worked at such restaurants as Trianon Palace (in Versailles), Perraudin (in Biarritz), and Chez Camille (in Burgundy) and Italy, at Antica Dolceria Bonajuta (in Modica), Ristorante Tivoli (in Cortina), and Ristorante Arnolfo (in Colle di Val d’Elsa).
Now calling the Niagara region home, Chef Mark Picone, opened a Culinary Studio to groups of 10-16 guests (by appointment only) and treats them to a custom meal. What follows is the interview with one of Canada’s top chefs “Mark Picone.”
In layman’s terms what is a “Culinary Studio?
“More than a canvas, the studio concept is built around a single table dinning interactive learning experience. It is unique for a number of reasons (here in Niagara ) but not a new concept. Chefs across Europe, especially in Italy and France have been doing this for generations. If you think about what cooking and eating is all about you really have to understand the intrinsic value of our culture. Preserving our food ways through tradition has allowed me to do what I love doing and that is cooking for guests who appreciate quality, fresh and local. I could use many current buzz words that seems all too trendy but understand that we Italians have and an unending desire to share, to feed and to love life.”
If there was one thing that you would like your guests to absorb after experiencing a culinary journey with you, what would that be?
“Guests have often commented on the surroundings of nature and beauty – you’re right in the middle of a small vineyard farm, a spectacular view, European handcrafted furniture, the sounds and scenery of country living and yes, the chef is only 2 meters from you preparing what you will be enjoying. Although `typical’ in nature because we as chefs have an inherent responsibility to serve healthy, safe and great tasting food, my approach based on my training in Europe is to preserve and promote what we enjoy best – REAL food.”
Is “Mark Picone” Riesling and Cabernet Franc- an exclusive wine for guests of the “Mark Picone Culinary Studio,” or is it available for public purchase?
Interesting question as although I would like to be making and selling wine from my grapes, legal parameters forbid this currently. I am very proud to say that the Riesling grapes are sold to Charles Baker (www.charlesbaker.ca) where he makes an incredible wine with an enormous profile of the terroir – where the grapes come from. I would highly recommend purchasing some as it is only available on line or at selected restaurants. There is very limited production.
The Cabernet Franc on the other hand is sold to Len Crispino (www.crispinowines.com). He uses these grapes to make his flagship wine `Cabernet Franc’ using the Crispino Reduction Process ie in the style of Amarone (fruit is air dried ie raisining period).
On a very positive note, it is rather spectacular to comment that when you are enjoying a bottle of CB Riesling 2006 here at the studio that I can inform you the grapes come from this vineyard, right out there. With out a doubt, you clearly have a far better appreciation of the `experience’.”
What is your favorite item in your ‘secret’ garden and why?
“The real thrill of this farm is really about me being a steward of the land, a provider of good food and a promoter of culture. When you look around the surroundings and see examples of history, commitment, passion and desire, how can you not feel energized, fulfilled and rejuvenated? Food is much more than sustenance and much more about the soul!
I am equally thrilled to comment on Jannine Lavoie (www.freshniagara.com) and Jenn Wilhelm (www.winefinesse.com) who have exemplified young adults with a purpose of entrepreneurial spirit to also provide a service that is commensurate with what makes the studio that much more unique!”
How would you define a “culinary explorer?”
“My guests are people who enjoy good food, great wine and friendship. Food is a symbol, a metaphor of sorts for a tradition that is about sitting around the table talking, sharing wisdom, of staying together, of living and loving. Could I say a gatekeeper of civility?”
You can indeed Chef. A phrase I think that will be coined for many years to come!
The standards for the “Order of Professional Italian Restaurateurs” are very rigid- so much so that there are only 100 members of the order worldwide-only three other chefs have received nomination in Canada for this award. Could you tell the readers the process regarding the Order and what it meant to you to be appointed?
“Professional organizations like ORPI have the ability to bring a certain level of credibility to the art of cooking not unlike having your CCC (Certified Chef de Cuisine) or your Red Seal trade license. Since returning to Canada in 1996, I have consistently promoted my Italian heritage through the craft of cooking. ORPI has monitored this and deemed worthy of such. I recognize that and carry this responsibility proudly.”
The Picone family is no stranger to culinary ardor- your family began a food boutique in Dundas Ontario in 1915. Was it always your desire to be a chef?
“Ah, the Picone history and ensuing generations of food purveyors! I should begin by saying that credit goes to my grandparents who had the fortitude and tenacity to cross the ocean, see great opportunity and seize the potential of providing great service, great food and great spirit in the world of food. Does it sound familiar today? My mother’s parents were land owners with dairy cows and likes. My grandfather was an emissary to many Italians who for whatever reason needed counsel or direction once residing in the Dundas/Hamilton area. My father’s parents opened up the small food boutique in the heart of Dundas and purchased milk from Mr. A. Morelli. And the story goes from there…………
As children of the Picone family, (I am no. 5 of 8) we all worked along side mom and dad in the shop. It is here were we would have learned the value of good food, good service and business acumen. My father was kind and reasonable in his demands of excellence. We had to exemplify the hallmarks of responsibility and accountability in all facets of our life – scholastically, music (we all had to play a musical instrument), working, sports and friendship.
Like most large families, some of us are fiercely competitive and I, as a result wanted to pursue higher academic success. From an early age, I was going to be architect or maybe even an RCMP but it was eventually an MD. I believe there is a pattern here and how circuitous. I’m dressed in whites most days and administering a more holistic approach to health – good food!
The profession of chef is no easy task but then I don’t believe any avocation is perceived as work. It takes much more than some would assume or realize. And it is so much more than simply cooking. Today it is about environmental awareness, financial and human management, the art of negotiating (I don’t mean relying on the F*** bomb because we can), unparalleled discipline and somewhere in there, the art of cooking.”
What made you decide to open your own home to groups of 10-16 guests (by appointment only) and treats them to a custom meal vs opening a studio in town?
“It was always a dream of mine to open my own business – the small, intimate and highly regarded establishment that garnishes a level of notoriety of quality and service. Think about it: one table; one serving assistant and one chef. My training abroad taught me the art of simplicity unsophisticated but with down to earth comforts. And this would be on many levels besides the dishes the chef prepares. Niagara is an eco/tour system not unlike wine and food regions of Italy, France , Germany or USA. To genuinely `serve’ guests in our setting here at the studio brings a certain level of `experience’ that is genuine and real. And what more could you ask for than a vineyard setting here in Niagara?”
Your studio is unique as you let the guests, if they so choose, get involved in the preparation of the meal, gathering of the herbs from the garden, and teach a few tricks-of- the-trade. Why did you decide to offer the educational aspects of food preparation to your studio?
“I strongly believe in academic excellence and as a teacher at heart (because that is what we do as chefs – teach apprentices!) to have guests express an inherit desire to assist you is really a great compliment. We’re not `gods’ of a higher order where we can’t be approached or addressed. It is really fulfilling to have guests work along side you: tell them, teach them, show them is a simple model for success.
At the end of the day, it really is about happiness. We work hard and create a certain mystic of who and what we are. We achieve a certain level of competency and it takes a lifetime to achieve this. Much is given, more has to be shared!”
-end-
Canada’s Top Chefs
May 2009 Issue of main Street Magazine
Chef Mark Picone has celebrated his heritage by honing his culinary skills in Europe, and has been appointed to the "Order of Professional Italian Restaurateurs.”
Chef Picone gained his degree in hotel and food administration from the University of Guelph. While in France, he worked at such restaurants as Trianon Palace (in Versailles), Perraudin (in Biarritz), and Chez Camille (in Burgundy) and Italy, at Antica Dolceria Bonajuta (in Modica), Ristorante Tivoli (in Cortina), and Ristorante Arnolfo (in Colle di Val d’Elsa).
Now calling the Niagara region home, Chef Mark Picone, opened a Culinary Studio to groups of 10-16 guests (by appointment only) and treats them to a custom meal. What follows is the interview with one of Canada’s top chefs “Mark Picone.”
In layman’s terms what is a “Culinary Studio?
“More than a canvas, the studio concept is built around a single table dinning interactive learning experience. It is unique for a number of reasons (here in Niagara ) but not a new concept. Chefs across Europe, especially in Italy and France have been doing this for generations. If you think about what cooking and eating is all about you really have to understand the intrinsic value of our culture. Preserving our food ways through tradition has allowed me to do what I love doing and that is cooking for guests who appreciate quality, fresh and local. I could use many current buzz words that seems all too trendy but understand that we Italians have and an unending desire to share, to feed and to love life.”
If there was one thing that you would like your guests to absorb after experiencing a culinary journey with you, what would that be?
“Guests have often commented on the surroundings of nature and beauty – you’re right in the middle of a small vineyard farm, a spectacular view, European handcrafted furniture, the sounds and scenery of country living and yes, the chef is only 2 meters from you preparing what you will be enjoying. Although `typical’ in nature because we as chefs have an inherent responsibility to serve healthy, safe and great tasting food, my approach based on my training in Europe is to preserve and promote what we enjoy best – REAL food.”
Is “Mark Picone” Riesling and Cabernet Franc- an exclusive wine for guests of the “Mark Picone Culinary Studio,” or is it available for public purchase?
Interesting question as although I would like to be making and selling wine from my grapes, legal parameters forbid this currently. I am very proud to say that the Riesling grapes are sold to Charles Baker (www.charlesbaker.ca) where he makes an incredible wine with an enormous profile of the terroir – where the grapes come from. I would highly recommend purchasing some as it is only available on line or at selected restaurants. There is very limited production.
The Cabernet Franc on the other hand is sold to Len Crispino (www.crispinowines.com). He uses these grapes to make his flagship wine `Cabernet Franc’ using the Crispino Reduction Process ie in the style of Amarone (fruit is air dried ie raisining period).
On a very positive note, it is rather spectacular to comment that when you are enjoying a bottle of CB Riesling 2006 here at the studio that I can inform you the grapes come from this vineyard, right out there. With out a doubt, you clearly have a far better appreciation of the `experience’.”
What is your favorite item in your ‘secret’ garden and why?
“The real thrill of this farm is really about me being a steward of the land, a provider of good food and a promoter of culture. When you look around the surroundings and see examples of history, commitment, passion and desire, how can you not feel energized, fulfilled and rejuvenated? Food is much more than sustenance and much more about the soul!
I am equally thrilled to comment on Jannine Lavoie (www.freshniagara.com) and Jenn Wilhelm (www.winefinesse.com) who have exemplified young adults with a purpose of entrepreneurial spirit to also provide a service that is commensurate with what makes the studio that much more unique!”
How would you define a “culinary explorer?”
“My guests are people who enjoy good food, great wine and friendship. Food is a symbol, a metaphor of sorts for a tradition that is about sitting around the table talking, sharing wisdom, of staying together, of living and loving. Could I say a gatekeeper of civility?”
You can indeed Chef. A phrase I think that will be coined for many years to come!
The standards for the “Order of Professional Italian Restaurateurs” are very rigid- so much so that there are only 100 members of the order worldwide-only three other chefs have received nomination in Canada for this award. Could you tell the readers the process regarding the Order and what it meant to you to be appointed?
“Professional organizations like ORPI have the ability to bring a certain level of credibility to the art of cooking not unlike having your CCC (Certified Chef de Cuisine) or your Red Seal trade license. Since returning to Canada in 1996, I have consistently promoted my Italian heritage through the craft of cooking. ORPI has monitored this and deemed worthy of such. I recognize that and carry this responsibility proudly.”
The Picone family is no stranger to culinary ardor- your family began a food boutique in Dundas Ontario in 1915. Was it always your desire to be a chef?
“Ah, the Picone history and ensuing generations of food purveyors! I should begin by saying that credit goes to my grandparents who had the fortitude and tenacity to cross the ocean, see great opportunity and seize the potential of providing great service, great food and great spirit in the world of food. Does it sound familiar today? My mother’s parents were land owners with dairy cows and likes. My grandfather was an emissary to many Italians who for whatever reason needed counsel or direction once residing in the Dundas/Hamilton area. My father’s parents opened up the small food boutique in the heart of Dundas and purchased milk from Mr. A. Morelli. And the story goes from there…………
As children of the Picone family, (I am no. 5 of 8) we all worked along side mom and dad in the shop. It is here were we would have learned the value of good food, good service and business acumen. My father was kind and reasonable in his demands of excellence. We had to exemplify the hallmarks of responsibility and accountability in all facets of our life – scholastically, music (we all had to play a musical instrument), working, sports and friendship.
Like most large families, some of us are fiercely competitive and I, as a result wanted to pursue higher academic success. From an early age, I was going to be architect or maybe even an RCMP but it was eventually an MD. I believe there is a pattern here and how circuitous. I’m dressed in whites most days and administering a more holistic approach to health – good food!
The profession of chef is no easy task but then I don’t believe any avocation is perceived as work. It takes much more than some would assume or realize. And it is so much more than simply cooking. Today it is about environmental awareness, financial and human management, the art of negotiating (I don’t mean relying on the F*** bomb because we can), unparalleled discipline and somewhere in there, the art of cooking.”
What made you decide to open your own home to groups of 10-16 guests (by appointment only) and treats them to a custom meal vs opening a studio in town?
“It was always a dream of mine to open my own business – the small, intimate and highly regarded establishment that garnishes a level of notoriety of quality and service. Think about it: one table; one serving assistant and one chef. My training abroad taught me the art of simplicity unsophisticated but with down to earth comforts. And this would be on many levels besides the dishes the chef prepares. Niagara is an eco/tour system not unlike wine and food regions of Italy, France , Germany or USA. To genuinely `serve’ guests in our setting here at the studio brings a certain level of `experience’ that is genuine and real. And what more could you ask for than a vineyard setting here in Niagara?”
Your studio is unique as you let the guests, if they so choose, get involved in the preparation of the meal, gathering of the herbs from the garden, and teach a few tricks-of- the-trade. Why did you decide to offer the educational aspects of food preparation to your studio?
“I strongly believe in academic excellence and as a teacher at heart (because that is what we do as chefs – teach apprentices!) to have guests express an inherit desire to assist you is really a great compliment. We’re not `gods’ of a higher order where we can’t be approached or addressed. It is really fulfilling to have guests work along side you: tell them, teach them, show them is a simple model for success.
At the end of the day, it really is about happiness. We work hard and create a certain mystic of who and what we are. We achieve a certain level of competency and it takes a lifetime to achieve this. Much is given, more has to be shared!”
-end-
Attention Romance Authors
Main Street Magazine is offering a new section in our magazine starting in October called “Love Stories” (title may change)- Here is how it works, in the magazine we will print up to 500 words or your original romance novella works with a link back to your website for the reader to finish reading the story. Email me tilly at mainstreetmagazine dot net for full details
Main Street Magazine is offering a new section in our magazine starting in October called “Love Stories” (title may change)- Here is how it works, in the magazine we will print up to 500 words or your original romance novella works with a link back to your website for the reader to finish reading the story. Email me tilly at mainstreetmagazine dot net for full details
Chef of Merit: Featuring Chef Menard
Chef Ménard’s cooking has earned the inn (Manoir Hovey, North Hatley, QC) a long list of awards, including five stars for service, décor and food in the Montreal-based Voir restaurant guide. In March 2004 it earned the Grand Prix de Tourisme for best gastronomic restaurant in the province. The wine list, which boasts an above-average selection of Québec labels, receives each year the Best Award of Excellence from Wine Spectator magazine and was named best in Québec for the year 2004 (Prix Carte d’Or).
In 2007, the inn was named one of Canada’s top 10 hotels in Condé Nast Traveler’s Gold List – which makes it the only country property in Eastern Canada to have received the honor.
Mary Gostelow quotes: “Executive chef Roland Ménard is clearly a genius.”
Chef Roland Ménard has, for twenty-five years, shown a deft hand at dishes designed to showcase the excellence of local ingredients. The cuisson is always perfect on hard-to-find game such as caribou, venison or even wild boar, which he prepares with an herb crust and glazes with jelly made of l’Archer wine from nearby Cep d’Argent winery. The menu always includes different preparations of Quebec pork and lamb, and duck from nearby Lac Brome, often paired with sauces made of local berries or sweet wines.
Executive chef Roland Ménard describes his cuisine as "contemporary Quebec with French technique." Dreamy dinners feature delicacies such as foie gras, seared scallops and oysters, followed by main courses of venison, duck, sweetbreads, organic salmon or filet mignon.
Manoir Hovey, or Hovey Manor, is a five-star inn and a member of the Relais & Chateaux association located in the village of North Hatley, in Quebec. North Hatley, is a resort town on Lake Massawippi. The grand house had its own stables and coach house, servants’ quarters and even a private 9-hole golf course which is rumored to have been designed by Bobby Jones Sr., a friend of the Atkinsons. Many of these spaces, including the old ice house and servants’ quarters have since been converted into luxurious rooms, most with whirlpool baths and balconies facing the lake.
Manoir Hovey draws thousands of vacationers each year. The grand mansion is surrounded by 25 acres of woods and stunning English gardens bursting with blooms of all colors. Its 1,700 feet of lake front include two sandy beaches equipped with canoes, kayaks and windsurfers. Guests have free use of a fleet of bicycles, a clay tennis-court, an exercise room and a heated pool. But most guests return time after time for the rooms outfitted with jacuzzis and (mostly) wood-burning fireplaces, and, above all, for the outstanding food.
http://www.manoirhovey.com/
In 2007, the inn was named one of Canada’s top 10 hotels in Condé Nast Traveler’s Gold List – which makes it the only country property in Eastern Canada to have received the honor.
Mary Gostelow quotes: “Executive chef Roland Ménard is clearly a genius.”
Chef Roland Ménard has, for twenty-five years, shown a deft hand at dishes designed to showcase the excellence of local ingredients. The cuisson is always perfect on hard-to-find game such as caribou, venison or even wild boar, which he prepares with an herb crust and glazes with jelly made of l’Archer wine from nearby Cep d’Argent winery. The menu always includes different preparations of Quebec pork and lamb, and duck from nearby Lac Brome, often paired with sauces made of local berries or sweet wines.
Executive chef Roland Ménard describes his cuisine as "contemporary Quebec with French technique." Dreamy dinners feature delicacies such as foie gras, seared scallops and oysters, followed by main courses of venison, duck, sweetbreads, organic salmon or filet mignon.
Manoir Hovey, or Hovey Manor, is a five-star inn and a member of the Relais & Chateaux association located in the village of North Hatley, in Quebec. North Hatley, is a resort town on Lake Massawippi. The grand house had its own stables and coach house, servants’ quarters and even a private 9-hole golf course which is rumored to have been designed by Bobby Jones Sr., a friend of the Atkinsons. Many of these spaces, including the old ice house and servants’ quarters have since been converted into luxurious rooms, most with whirlpool baths and balconies facing the lake.
Manoir Hovey draws thousands of vacationers each year. The grand mansion is surrounded by 25 acres of woods and stunning English gardens bursting with blooms of all colors. Its 1,700 feet of lake front include two sandy beaches equipped with canoes, kayaks and windsurfers. Guests have free use of a fleet of bicycles, a clay tennis-court, an exercise room and a heated pool. But most guests return time after time for the rooms outfitted with jacuzzis and (mostly) wood-burning fireplaces, and, above all, for the outstanding food.
http://www.manoirhovey.com/
That's the Spirit Review: Casa Noble Tequila
On the Casa Noble website, you will find the following quote: “Tequila Casa Noble holds in each and every one of its bottles the essence of our culture, the flavor of our land, the passion for perfection, an obsession to produce only the purest and authentic tequila. Nothing more. Nothing less.” This is authentic Tequila. This is Casa Noble.
Apparently lots of people think this statement is true. Casa Noble reviews have been in the Houston Magazine (June 2009); Angeleno Magazine (June 2009); Rivera Magazine (June 2009); and the Chicago Social Magazine (June 2009) - and tequila.net rates the Casa Noble Crystal Tequila 90.6 out of 100.
If you are a tequila lover, or a tequila snob- you will not be disappointed with Casa Noble!
Visit http://www.casanoble.com/about.html for more details!
Apparently lots of people think this statement is true. Casa Noble reviews have been in the Houston Magazine (June 2009); Angeleno Magazine (June 2009); Rivera Magazine (June 2009); and the Chicago Social Magazine (June 2009) - and tequila.net rates the Casa Noble Crystal Tequila 90.6 out of 100.
If you are a tequila lover, or a tequila snob- you will not be disappointed with Casa Noble!
Visit http://www.casanoble.com/about.html for more details!
WOW
We have had so many requests regarding Main Street Magazine- where it can be found- from around the globe. Main Street Magazine is not a cookie-cutter corporate magazine but to show the world a fun new lifestyle magazine that is not formula driven, or locked into a type or theme. Main Street Magazine will be new each month, from the beauty of food and wine, to the beauty of men and ice cream. Together? Mmmmm…I think that requires some thought ~giggles~
As the magazine continues to grow and spread its wings, so shall we consider a subscription, until then if you would like a copy of Main Street Magazine and you are not in the Milton, Oakville and Burlington Ontario area, please send us a self addressed stamped envelope and we will mail you a copy. Email editor@mainstreetmagazine.net for our mailing address. Remember you will need a large mailing envelope as the magazine is 8 x 10.
As the clock ticks closer to September my excitement grows; bit by bit the baby is being written, laid out and a steady pulse echoes. From photo shoots to feature articles, from the fun twists to the “Tilly” twists ~giggles~ we have had so much fun with this new adventure.
Watch for your favourite contributors each month such as; Michael Pinkus as he leads us through the valley of wine, Stephen Szucs as he teaches us the beauty of life, Cathy Broadbent as she tickles us with the “She Spot” and Daniel Boucher as he dazzles us with must have book’s for our personal libraries.
Enjoy the Chef or Merit articles as we learn about the great culinary talent we have, and whip-up great recipes from the experts, discover new spirits- from beers to cognac, read music reviews, revisit movie favourites and learn about hot new gadgets.
Of course, there is the piece of résistance: Lily’s Garden, hand picked from the one and only Kara Elsberry. Here you will discover our MALE version of the sunshine girl; with one of those twists we talked about earlier.
You never know what might be in the pages of Main Street Magazine, or who, but we do know you will enjoy reading it, as much as we have- creating it.
A special thank you- to you- who continually support us as we begin this new path!
Much love my friends, new and old
Tilly Rivers
As the magazine continues to grow and spread its wings, so shall we consider a subscription, until then if you would like a copy of Main Street Magazine and you are not in the Milton, Oakville and Burlington Ontario area, please send us a self addressed stamped envelope and we will mail you a copy. Email editor@mainstreetmagazine.net for our mailing address. Remember you will need a large mailing envelope as the magazine is 8 x 10.
As the clock ticks closer to September my excitement grows; bit by bit the baby is being written, laid out and a steady pulse echoes. From photo shoots to feature articles, from the fun twists to the “Tilly” twists ~giggles~ we have had so much fun with this new adventure.
Watch for your favourite contributors each month such as; Michael Pinkus as he leads us through the valley of wine, Stephen Szucs as he teaches us the beauty of life, Cathy Broadbent as she tickles us with the “She Spot” and Daniel Boucher as he dazzles us with must have book’s for our personal libraries.
Enjoy the Chef or Merit articles as we learn about the great culinary talent we have, and whip-up great recipes from the experts, discover new spirits- from beers to cognac, read music reviews, revisit movie favourites and learn about hot new gadgets.
Of course, there is the piece of résistance: Lily’s Garden, hand picked from the one and only Kara Elsberry. Here you will discover our MALE version of the sunshine girl; with one of those twists we talked about earlier.
You never know what might be in the pages of Main Street Magazine, or who, but we do know you will enjoy reading it, as much as we have- creating it.
A special thank you- to you- who continually support us as we begin this new path!
Much love my friends, new and old
Tilly Rivers
First Printed Main Street Magazine Issue Updates
First Printed Main Street Magazine Issue Updates
We are so excited as the September issue of Main Street Magazine’s printed version is becoming closer and closer.
The first issue will include the “Real Women” photo shoot, where beautiful “real’ ladies will be modeling some of the latest fall fashion gear. A special thanks to “Toronto celebs” Alana B- and D’Anise for volunteering to be part of the photo shoot, and all the wonderful ladies in whom will be part of this exciting night!
Shout out to “The Olive Press” restaurant where the shoot will be taking place on the 4th of August between 7 and 9 PM. If you are in the Oakville area that night be sure to stop by and say hello.
Photographer “Aron Goss” of Calculated Style Photography will be the creative genius behind the camera. Be sure to check out his work at www.calculatedstyle.com
A special welcome to Stephen Szucs and Michael Pinkus! Stephen will be contributing a humorous look at relationships and travel, food and fun. Michael Pinkus, or better know as the “The Grape Guy” for the Ontario Wine Review will suggest wonderful, fun wines for us to try as well “average joe” wine talk and fun facts.
Features such as “Chef of Merit”, “That’s the Spirit”, “Lily’s Garden of Fire,” movies, music, gizmos & gadgets and so much more!
Remember- this is the magazine where “YOU” are the expert, be sure to send article ideas, poems, comments or inspirational stories that you would like to see in upcoming issues of Main Street Magazine.
Thanks for being part of the exciting adventure!
We are so excited as the September issue of Main Street Magazine’s printed version is becoming closer and closer.
The first issue will include the “Real Women” photo shoot, where beautiful “real’ ladies will be modeling some of the latest fall fashion gear. A special thanks to “Toronto celebs” Alana B- and D’Anise for volunteering to be part of the photo shoot, and all the wonderful ladies in whom will be part of this exciting night!
Shout out to “The Olive Press” restaurant where the shoot will be taking place on the 4th of August between 7 and 9 PM. If you are in the Oakville area that night be sure to stop by and say hello.
Photographer “Aron Goss” of Calculated Style Photography will be the creative genius behind the camera. Be sure to check out his work at www.calculatedstyle.com
A special welcome to Stephen Szucs and Michael Pinkus! Stephen will be contributing a humorous look at relationships and travel, food and fun. Michael Pinkus, or better know as the “The Grape Guy” for the Ontario Wine Review will suggest wonderful, fun wines for us to try as well “average joe” wine talk and fun facts.
Features such as “Chef of Merit”, “That’s the Spirit”, “Lily’s Garden of Fire,” movies, music, gizmos & gadgets and so much more!
Remember- this is the magazine where “YOU” are the expert, be sure to send article ideas, poems, comments or inspirational stories that you would like to see in upcoming issues of Main Street Magazine.
Thanks for being part of the exciting adventure!
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